A cheeseless, oliveless version of the classic Greek salad.
2 heads romaine lettuce, well washed and torn into bite-size pieces
2 to 3 beefsteak tomatoes, diced
1 to 2 cucumbers, peeled, seeded if desired, and chopped
1 red onion, thinly sliced
FOR THE DRESSING
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons dried Greek oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup crumbled feta cheese (optional)
1. Place the romaine, tomatoes, cucumbers, and red onion in a large salad bowl and toss to combine.
2. To make the dressing: Place the oil, lemon juice, oregano, salt, and pepper in a small mixing bowl and whisk together. Pour over the salad, gently tossing and sprinkle with feta cheese, if desired. Serve immediately.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)